Miniature Bagels

1/2 cup warm water

4 cups flour -- (divided)

3 tablespoons sugar

1 tablespoon salt Dried onion flakes

1 cup water

1 egg white

1 tablespoon water Poppy seeds Sesame seeds Dissolve yeast in warm water; let stand until bubbly, about 10 minutes. Combin e

2 cups of the flour, sugar and salt in a large mixer bowl. Beat in yeast mix ture and 1 cup water gradually on low speed. Beat on medium speed

5 minutes. Stir in remaining flour to make soft but workable dough. Turn dough onto a lig htly floured surface; knead until smooth and elastic, about 10 minutes. Place in lightly greased bowl; turn greased side up. Cover and let rise in warm plac e

30 minutes (dough will not have doubled). Punch down dough, turn dough onto lightly floured surface; knead slightly. Divide dough in half. Roll half of t he dough into a 12-inch square. Cut into 24 strips,

6x1 inch. Shape each stri p into a ring, pinching ends together. Place

1 inch apart on ungreased baking sheets. Repeat with remaining dough. Cover and let rise in warm place

30 minu tes. Heat oven to

375 degrees F. Heat

4 inches water in Dutch oven to boilingReduce heat; simmer dough rings, a few a! ! t a time, uncovered, for 7 minut es, turning once. Remove with slotted spoon; let stand on kitchen towels

5 mi nutes. Place on ungreased baking sheets. Bake until firm, about 10 minutes. Mix egg white and 1 tablespoon water in small bowl. Remove bagels from oven; b rush with egg white mixture. Sprinkle with poppy seeds, sesame seeds or onion flakes. Return to oven; bake until brown, about 20 minutes; remove and cool on wire rack. Store tightly wrapped in refrigerator 1 week or in freezer no long er than

2 months.